Antipasto Cheese Log
This Antipasto Cheese Log features a cream cheese base with salami, sun-dried tomatoes, olives, and Italian seasonings, perfect for impressing guests.
Equipment
- Mixing Bowls
- Loaf Pan 9X5
- Vegetable Spray
- Plastic wrap
- Measuring spoons
- Silicone spatula
Ingredients
Cheese Log
- 16 oz cream cheese softened
- ⅓ cup sour cream
- ½ teaspoon thyme or 1 teaspoon Italian Seasoning instead
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon rosemary
- ½ teaspoon black pepper
- 1 teaspoon garlic powder adjust salt to taste
- 1 teaspoon kosher salt
- 1 teaspoon red pepper or chili flakes
- 2 cups cheddar or other cheese freshly grated
- 9 oz roasted peppers drained and finely chopped
- 6 oz salami finely chopped
- ¾ cup green olives finely chopped
- ⅓ cup green onion finely minced (3 - 4 stalks)
Topping and Serving suggestions
- 7 oz sun-dried tomato strips with oil roughly chopped
- ¼ cup flat-leaf parsley finely chopped (or chives)
- Rosemary sprigs for decoration
- Ritz, Triscuits, or other snack crackers for serving
Instructions
- Spray a loaf pan with oil then line with cling wrap with overhang.
- Mix Cheese Log ingredients together. Taste and adjust salt if needed.
- Scrape into loaf pan and level surface, pressing to remove air pockets.
- Cover with cling wrap overhang and refrigerate for 4 hours or up to 1 week.
- Turn out onto platter and peel off cling wrap.
- Top with sun-dried tomato and pour over oil. Garnish with parsley and rosemary sprigs.
- Best to serve closer to room temp than fridge cold. Serve with crackers!
Notes
Use Philadelphia blocks for cream cheese. For a looser mixture, substitute sour cream with yogurt or mayonnaise. Use freshly grated cheese for best results.
Nutrition
Serving: 1log sliceCalories: 205kcalCarbohydrates: 8gProtein: 8gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 43mgSodium: 720mgPotassium: 449mgFiber: 2gSugar: 5gVitamin A: 706IUVitamin C: 12mgCalcium: 129mgIron: 1mg
Tried this recipe?Let us know how it was!